Game Day in Texas
We love our football here in Texas! College game day conjures pictures of tailgates, packed stadiums, and reunions of alumni who shared a common experience at a University. Even high school football games are revered – what other state had a show like “Friday Night Lights”?
But if you’re hosting a tailgate at home with friends, we all know it’s about the spread…so to speak. At Texicureans, we thrive on giving you recipes you won’t see everyday. So we aren’t doing the traditional BBQ and Potato Salad for this one. Skip to the end for Michelle’s recipes: Peach & Brie Grilled Cheese plus Watermelon and Feta Salad.
Michelle House, Class of 2018, Texas A&M University invited Texicureans to her apartment in Austin to create a tailgate at home alternative. My Niece, Emily (Class of ‘17) pitched in decorating with the enthusiasm of only a true Aggie. But even if you aren’t an Aggie or Aggie-curious, these menu and decorating tips can be applied to your school of choice.
Each of our Universities here in Texas have a unique history. Texas A&M, a land grant university, was initiated by the United States Congress Morrill Act. This act stated that the “leading object shall be, without excluding other scientific and classical studies, and including military tactics, to teach such branches of learning as are related to agriculture and mechanical arts.” So although Baylor University is the oldest private University in Texas, A&M became the first public institution of higher learning. Classes began in 1876 with 40 students and 6 faculty members in Brazos County. All students – being male at the time, were required to participate in the Corp of Cadets military training.
It wouldn’t be until the 1960’s that the doors were open to women and African-Americans; and when involvement in the Corps of Cadets became voluntary. It was also during this time that the name was officially changed from Agricultural and Mechanical College of Texas to Texas A&M University. The A&M became a nod to the past, but no longer officially stood for Agricultural and Mechanical.
The name of the University may have been modified, but the Corp of Cadets remains a strong institution. During World War II, 20,229 former cadets from the Texas A&M Corps of Cadets served in the U.S. military, more than any other university.
Fortunately for Michelle and a host of students, Texas A&M has expanded to approximately 270 degree programs. Schools of Medicine, Veterinary Science, and Law are just a few of the graduate programs.
Thousands of Aggie Alumni and fans gather every Fall to root for their football team and sway back and forth to the “Aggie War Hymn”. If they aren’t in the stadium, they are in living rooms and in our example, patios and balconies.
Fortunately, I was able to enlist two such Aggies to illustrate an elevated take on the at home tailgate. It really doesn’t have to be complicated to create a game day atmosphere. Emily draped a string of lights on Michelle’s balcony, hung a “game day” banner, and set out trays of snacks. We love Nora Fleming ware – you can add multiple inserts to fit the occasion – and of course this called for an Aggie football helmet (Nora Fleming can be purchased at “The Southernist Boutique” in New Braunfels). An Aggie themed bucket full of token footballs took center stage and of course there was the requisite football to pitch around.
Michelle and I did a practice run on a light meal. It can still be very hot here in Texas in the Fall – so this menu fits the bill. “Peach and Brie Grilled Cheese” sandwiches anchor the plate and are accompanied by “Watermelon and Feta Salad”. Michelle loves to experiment with flavors in the kitchen and I think you’ll find that a few surprise ingredients give both dishes a favorable twist.
Peach and Brie Grilled Cheese
Step up your Game Day!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine American
Bacon Butter
- 1/2 stick butter (1/4 cup)
- 3 strips extra thin bacon cooked crispy
Sandwich
- 8 slices sourdough bread Sliced 1/2" thick (or your preference)
- 4 oz triple creme brie rind removed
- 4 oz white cheddar shredded
- 1 - 2 peaches thinly sliced
- 2-3 sprigs fresh thyme
- Hot honey homemade or Store bought
Bacon Butter
Prepare the bacon butter beforehand, it is best if you prepare it the day before and let sit overnight. Combine the bacon and butter in a food processor until thoroughly combined. If you do not have a food processor, chop the bacon as fine as possible and mix with the butter. Refrigerate overnight and pull out and place on the counter for 30 minutes. I gave my butter 15 minutes on the porch in the Texas heat and it was perfect.
Sandwich
Preheat a grill, grill pan or regular pan to medium heat. To build the sandwich, spread a thin layer of bacon butter on one side of the bread. Add the brie and spread as much as possible. Add the peaches in a thin, flat layer across the sandwich. Sprinkle on some thyme and drizzle with hot honey. Top with shredded cheddar. Butter one side of the top piece of bread and place the buttered side down on the cheddar. When ready to grill, butter the top of the sandwich and place the buttered side down in the pan, butter the side that is now face up. Allow to cook until the bread is toasted, and dark golden brown, grill marks are on the bread (if using a grill or grill pan, if using a regular pan, uniform golden brown is the goal). Flip and cook uniformly on the other side. Remove from the heat and serve.
Keyword bacon butter, Peach, brie, sandwich
Watermelon and Feta Salad
A colorful and cool salad
Prep Time 10 minutes mins
- 1/4 seedless watermelon cut into bite-size pieces
- 1/4 - 1/3 cup feta cheese (fresh in water is best)
- 2 - 3 sprigs fresh mint julienned
- 2 - 3 radishes with greens sliced thinly an greens julienned
- 2 tbsp pine nuts toasted
- 1 - 2 tbsp champagne vinegar 1 if you like light vinegar, 2 if strong
- 2 tbsp EVOO I used garlic and black pepper infused oil from Texas Hill Country Olive Co
- salt and pepper to taste
Add to a bowl: watermelon, mint, radish slices and greens, and pine nuts.
Crumble the feta over the bowl. Add the vinegar, oil, salt, and pepper and toss to combine. Serve Cold.
